Maine Fare: Farmstead Cheesemaking

June 17 @ 10:00 am - 2:00 pm

Gloria Varney at Nezinscot Farm will host a hands-on class that allows students the opportunity to gain skills and understanding of both soft and semi-hard cheeses. We’ll finish the process of making a dry-curd cottage cheese, a versatile cheese that can be eaten fresh or pressed to create a farmers-style cheese. Participants will also prepare goat’s milk to make a chevre and brie (or camembert). Everyone will leave with a sampling of cheeses to take home.